Apricot roll cake (for 2 cakes):
Preheat the oven to 400F (200C).
Brush 2 molds of 11″ x 9″ (27.5cm x 23cm) with a little oil and line with parchment paper.
In a large bowl, whisk the eggs and sugar with an electric mixer until the mixture has doubled in volume.
Add the flour in 3 additions and gently fold with a spatula.
Incorporate the boiling water and mix.

Divide the mixture into the two molds and spread evenly, into the corners of the pan.
Place the molds in the center of the preheated oven and cook for about 10-12 minutes or until the center is soft to the touch.

Spread a towel on the counter and sprinkle with a little sugar.
Unmold the cake onto the towel and peel off the parchment paper.

Starting from one of the shortest sides, start rolling the cake by inserting the towel inside.
Repeat the operation with the second cake.
Let cool completely before filling with jam and rolling again.
Wrap the rolled cakes in plastic wrap and refrigerate for at least 1 hour.
Cut the rolled cakes into 1/2″ (1cm) slices and set aside.

Apricot ice cream:
In a food processor, combine the apricots, sugar, corn syrup, apricot brandy, and lemon juice.
Pulse until you get a smooth and homogeneous puree.
Let rest for 20 minutes, so the sugar is well dissolved.
Mix the mixture with the yogurt.
Cover the mixture with plastic wrap and refrigerate for 3 hours.

Churn according to the manufacturer’s instructions of your ice cream maker.

Fudge sauce:
In a small saucepan, whisk together the sugar, cocoa powder, cornstarch, and water.
Bring to a boil, whisking constantly, until thickened.
Remove from heat and incorporate the butter and vanilla. Let cool.

Orgeat ice cream:
Heat the milk and cream with the vanilla bean. Cover and let infuse for 30 minutes.
Scrape the vanilla bean and set aside.
Whisk the egg yolks with the orgeat syrup, then add the milk, mixing well.
Return the mixture to the saucepan and cook until it reaches a coating consistency.